Benzoic and propionic acids in fishery products on the Korean market

References

• Ahmadi N, Khosravi-Darani K, Mortazavian M. 2017. An overview of biotechnological production of propionic acid: from upstream to downstream processes. Electron J Biontechn. 28:67–75. doi:10.1016/j.ejbt.2017.04.004.
   Web of Science ®Google Scholar
• AOAC Official Method. 2002. AOAC Guidelines for single laboratory validation of chemical methods for dietary supplements and botanicals. Gaithersburg: AOAC International. Available from http://aoac.org/aoac_prod_imis/AOAC_Docs/StandardsDevelopment/SLV_Guidelines_Dietary_Supplements.pdf
   Google Scholar
• Armstrong SG, Wyllie SG, Leach DN. 1994. Effects of season and location of catch on the fatty acid compositions of some Australian fish species. Food Chem. 51:295–305. doi:10.1016/0308-8146(94)90030-2.
   Web of Science ®Google Scholar
• Brul S, Coote P. 1999. Preservative agents in foods: mode of action and microbial resistance mechanisms. Int J Food Microbiol. 50:1–17. doi:10.1016/S0168-1605(99)00072-0.
   PubMed Web of Science ®Google Scholar
• Cakri R, Cagri-Mehmetoglu A. 2013. Sorbic and benzoic acid in non-preservative-added food products in Turkey. Food Addit Contam B. 6(1):47–54. doi:10.1080/19393210.2012.722131.
   Google Scholar
• Gonzalez-Garcia RA, McCubbin T, Navone L, Stowers C, Nielsen LK, Marcellin E. 2017. Microbial propionic acid production. Fermentation. 3(2):21. doi:10.3390/fermentation3020021.
   Google Scholar
• Hettinga DH, Reinbold GW. 1972. The propionic acid bacteria-a review: II. Metabolism. J Milk Food Technol. 35(6):358–372. doi:10.4315/0022-2747-35.6.358.
   Web of Science ®Google Scholar
• Jang SS, Shiria Y, Uchida M, Wakisaka M. 2012. Production of mono sugar from acid hydrolysis of seaweed. Afr J Biotechnol. 11(8):1953–1963.
   Google Scholar
• Javanmardi F, Nemati M, Ansarin M, Arefhosseini SR. 2015. Benzoic acid sorbic acid on soft drink, milk, ketchup sauce and bread by dispersive liquid-liquid microextration coupled with HPLC. Food Addit Contam B. 8(1):32–39. doi:10.1080/19393210.2014.955534.
   PubMed Web of Science ®Google Scholar
• Kim DB, Jang GJ, Yoo M, Lee G, Park SS, Lim HS, Kim MK, Lee S. 2018. Sorbic, benzoic and propionic acids in fishery products: a survey of the South Korean market. Food Addit Contam A. 35(6):1071–1077. doi:10.1080/19440049.2018.1447692.
   PubMed Web of Science ®Google Scholar
• Lee KG, Kim SM. 2012. Quality changes in low-salted squid Jeot-gal during fermentation and determination of shelf-life. J Korean Soc Food Sci Nutr. 41(5):687–694. doi:10.3746/jkfn.2012.41.5.687.
   Google Scholar
• MFDS. 2018. Korea food additives code, No. 2018-251. Osong, Korea: Ministry of Food and Drug safety.
   Google Scholar
• Mischek D, Krapfenbauer-Cermak C. 2012. Exposure assessment of food preservatives (sulphites, benzoic and sorbic acid) in Austria. Food Addit Contam A. 29(3):371–382.
   PubMed Web of Science ®Google Scholar
• Nagayama T, Nishijima M, Yasuda K, Saito K, Kamimura H, Ibe A, Ushiyama H, Nagayama M, Naoi Y. 1983. Benzoic acid in agricultural food products and processed foods. J Food Hyg Soc Jpn. 27:316–325. doi:10.3358/shokueishi.27.316.
   Google Scholar
• Nair PS, Surendran PK. 2005. Biochemical characterization of lactic acid bacteria isolated from fish and prawn. J Cult Collect. 4:48–52.
   Google Scholar
• Olmo AD, Calzada J, Nunez M. 2017. Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: uses, exposure, and controversy. Cr Rev Food Sci. 57(14):3084–3103. doi:10.1080/10408398.2015.1087964.
   PubMed Web of Science ®Google Scholar
• Özcelik S, Kuley E, Özogul F. 2016. Formation of lactic, acetic, succinic, propionic, formic and butyric acid by lactic acid bacteria. JWT Food Sci Technol. 73:536–542.
   Google Scholar
• Park ER, Lee SK, Hwang HS, Mun CS, Gwak IS, Kim OH, Lee KH. 2008. Monitoring of natural preservative levels in food products. J Korean Soc Food Sci Nutr. 37(12):1640–1646. doi:10.3746/jkfn.2008.37.12.1640.
   Google Scholar
• Park HD, Chae JK, Ha SD. 2018. Genetic analysis of natural microflora in the stored Joraengyi rice cake and their capability of propionic acid production. J Food Hyg Saf. 33(5):375–382. doi:10.13103/JFHS.2018.33.5.375.
   Google Scholar
• Park SY, Han NH, Kim SY, Yoo MY, Paik HD, Lim SD. 2016. Evaluation of natural food preservatives in domestic and imported cheese. Korean J Food Sci Anim Resour. 36(4):531–537. doi:10.5851/kosfa.2016.36.4.531.
   PubMedGoogle Scholar
• Sampels S. 2015. The effects of processing technologies and preparation on the final quality of fish products. Trends Food Sci Tech. 44:131–146. doi:10.1016/j.tifs.2015.04.003.
   Web of Science ®Google Scholar
• Scordino M, Lazzaro F, Borzi MA, Sabatino L, Traulo P, Gangliano G. 2018. Dehydroacetic acid on cheese and cheese coating, results of official control in Italy. Food Addit Contam B. 11(1):75–81. doi:10.1080/19393210.2017.1412360.
   PubMed Web of Science ®Google Scholar
• Seo K, Cho B, Gang G, Kim J, Yang Y, Hong S, Moon Y, Kim E. 2010. A survey on safety of dried foods. J Food Hyg Saf. 25(4):310–319.
   Google Scholar
• Sharma S. 2015. Food preservatives and their harmful effects. IJSRP. 5(4):2250–3153.
   Google Scholar
• Sieber R, Bütikofer U, Bosset JO. 1995. Benzoic acid as a natural compound in cultured dairy products and cheese. Int Dairy J. 5(3):227–246. doi:10.1016/0958-6946(94)00005-A.
   Web of Science ®Google Scholar
• Silva MM, Lidon CF. 2016. Food preservatives- An overview on applications and side effects. Emir J Food Agr. 28(6):366–373. doi:10.9755/ejfa.2016-04-351.
   Web of Science ®Google Scholar
• Tingman W, Jian Z, Xiaoshuan Z. 2010. Fish product quality evaluation based on temperature monitoring in cold chain. Afr J Biotechnol. 9(37):6146–6151.
   Google Scholar
• Wang ZH, Xia JF, Zhao FY, Han Q, Guo XM, Wang H, Ding MY. 2013. Determination of benzoic acid in milk by solid-phase extraction and ion chromatography with conductivity detection. Chin Chem Lett. 24:243–245. doi:10.1016/j.cclet.2013.01.048.
   Web of Science ®Google Scholar
• WHO. 2005. Benzoic acid and sodium benzoate. Concise international chemical assessment document. Vol. 26, Geneva, Switzerland: World Health Organization.
   Google Scholar
• Yun SS, Lee SJ, Lim DY, Lim HS, Lee G, Kim MK. 2017. Monitoring of benzoic acid, sorbic acid, and propionic acid in spices. J Food Hyg Saf. 32(5):381–388. doi:10.13103/JFHS.2017.32.5.381.
   Google Scholar